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Method

1. Preheat the grill to medium-high. Place the trout on a foil-lined baking tray and grill for 8 minutes. Set aside to cool, then thickly flake, discarding the skin.

2. In a large bowl, mix the mashed potato with the salad onions, capers, cornichons, dill, lemon zest and 2 tbsp juice. Fold through the trout, shape into 8 cakes and chill in the fridge for 15 minutes.

3. Heat the oil in a non-stick pan over a medium heat. Gently cook the fishcakes in 2 batches for 4–5 minutes on each side until golden brown and warmed through.